These Gluten-Free Blackberry Muffins are a fun and healthy treat!
Light and fluffy muffins are packed with juicy blackberries. They’re perfect for a midday snack or with breakfast or brunch.
And they’re also dairy-free, refined sugar-free and Paleo.
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Why this recipe works
Blackberry muffins are a great snack. How can you not love a fluffy muffin packed with big bursts of juicy berries?
But the traditional version uses flour, butter and other ingredients that some of us don’t tolerate. So I wanted to make a gluten-free blackberry muffin that everyone can love.
So out goes the regular flour. Instead we’ll use blanched almond flour. Not only does this provide a cake-y texture, you get all the protein, fiber and healthy fats provided by almonds.
But because almond flour retains the fat from almonds, baked goods made with almond flour can end up a little greasy. So this recipe adds a bit of arrowroot flour/starch to prevent that from happening.
And again, because almond flour already retains so much fat from the almonds, you don’t need any kind of butter in these muffins at all! No regular butter, no dairy-free butter. So these are also dairy-free blackberry muffins.
And to make them even healthier, we’ll swap out the refined sugar and use honey instead.
I also like to add a bit of lemon zest and lemon juice for extra flavor.
These are great with breakfast, brunch or lunch. Plus they’re a perfect morning or afternoon snack, especially with this Almond Milk Matcha Latte.
So let’s bake up these healthy blackberry muffins!
What you need
Ingredients:
- 2 cups of superfine blanched almond flour – adds a buttery texture; do not use almond meal, it’s not the same!
- 1/2 cup of arrowroot flour/starch – helps absorb some of the moisture from the almond flour so the muffins turn out cake-y and fluffy
- 1.5 teaspoons baking soda – this helps the muffin rise
- 1/2 teaspoon fine sea salt
- 4 eggs, room temperature (if straight from the fridge, submerge them in very warm water for 5 minutes before using)
- 1/2 cup honey
- 1 tablespoon lemon juice, plus the zest of 1 medium lemon (zest the lemon first, using a microplane, then cut in half for the juice)
- 1 teaspoon vanilla extract
- 1 cup blackberries, chopped into blueberry-sized pieces
Equipment:
- a muffin pan
- muffin cups
- a large mixing bowl
- a medium mixing bowl
- a whisk
- a spatula (the kind for stirring, not flipping)
- measuring spoons
- measuring cups
- a microplane zester
- a cutting board
- a paring knife
- a 1/4 cup measuring cup or 1/4 cup ice cream/cookie scoop
- a fine-mesh sieve (optional, for sifting the almond flour if it’s lumpy)
- toothpicks (optional)
- a cooling rack (optional)
How to make Gluten-Free Blackberry Muffins
Step 1
Heat the oven to 350°.
Step 2
Line a muffin pan with muffin cups.
Step 3
In a large bowl, whisk the almond flour (sifting it through a sieve if it’s lumpy), arrowroot, baking soda and salt.
Step 4
In a medium bowl, whisk the eggs, lemon juice, lemon zest, honey and vanilla.
Step 5
Pour the wet ingredients into the dry ingredients and stir with a spatula until combined (you shouldn’t see any more dry almond flour).
Step 6
Gently fold in the blackberries until evenly distributed throughout batter. It’s okay if some of the juice oozes into the batter, just try not to smash the blackberries.
Step 7
Add ¼ cup-sized scoop of batter to each muffin liner.
Step 8
Bake for 22-24 minutes, until the tops are golden brown and a toothpick comes out without any wet batter clinging to it (but it could be stained with blackberry juice).
Let cool (on a cooling rack, if using) until room temperature, then enjoy!
FAQ
You can use tapioca flour/starch in place of the arrowroot.
You can use orange or lime zest and juice in place of the lemon zest/juice.
You can use raspberries in place of the blackberries.
You can use blueberries in place of the blackberries. Because they’re smaller, use only 3/4 cup.
You can use maple syrup in place of the honey, but it might have a more distinct flavor than honey.
Yep. You can store the muffins at room temperature for up to 3 days or in the fridge for up to 5 days.
Yes. Once they’ve cooled to room temperature, you can wrap each muffin individually in plastic wrap. Then place them in a freezer-safe container. You can store them in the freezer for up to 3 months. Thaw overnight in the fridge.
Other recipes you might like:
- Strawberry Rhubarb Muffins (gluten-free, Paleo)
- Chocolate Chip Zucchini Muffins (gluten-free, Paleo)
- Chunky Monkey Muffins (gluten-free, Paleo)
- Apple Muffins (gluten-free, Paleo)
- Pumpkin Muffins with Streusel Topping (gluten-free, Paleo)
Gluten-Free Blackberry Muffins (Paleo)
Ingredients
- 2 cups superfine blanched almond flour not almond meal
- ½ cup arrowroot flour/starch
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 4 large eggs room temperature
- ½ cup honey
- 1 tablespoon lemon juice, plus the zest of 1 medium lemon zest the lemon first, then cut in half for the juice
- 1 teaspoon vanilla extract
- 1 cup blackberries chopped into blueberry-sized pieces
Instructions
- Heat the oven to 350°.
- Line a muffin pan with muffin cups.
- In a medium bowl, whisk the eggs, lemon juice, lemon zest, honey and vanilla.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until combined (you shouldn't see any more dry almond flour).
- Gently fold in the blackberries until evenly distributed throughout the batter. It's okay if some of the juice oozes into the batter, just try not to smash the blackberries.
- Add ¼ cup-sized scoop of batter to each muffin cup.
- Bake for 22-24 minutes, until the tops are golden brown and a toothpick comes out without any wet batter clinging to it (but it could be stained with blackberry juice). Let cool (on a cooling rack, if using) until room temperature, then enjoy!
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